I am not quite sure what to say....with trepidation I comment. It's probably not what you would be looking for in an espresso. The extraction was a bit lengthy, it looked likje it blonded quite early on and was either channeling or not extracting properly. I can't tell how big the cup was (or how much you extracted), but if you were pulling a double shot it looked quite a lot.....Just didn't look right.

That flow started out almost immediately lacking viscosity (it was like water right from the beginning at about the :10 or :11 second mark). Among many factors, this can be caused by:- stale coffee- too coarse of a grind- not enough coffee used- poor distribution of coffee in filter basket- too much coffee causing the coffee to hit the screen when inserting the filter- too much coffee keeping the filter from locking in place and causing the leak we saw- uneven tamping (not level) - defective grinder- worn grinder burrs- too high of a brew pressure

Grind so fine that no coffee comes out for about ten seconds or more. Then slowly adjust the grind a little more coarse at a time to get a slower flow that is thicker (not so much like water). Also, try a better coffee.

I know at first it is hard to judge pours, but really if you think that was a good pour you did not watch the right videos. Good videos show you how slow and thick the pours are and how different it looks from yours. When I was starting I spent about an hour on youtube and it really helped me and a lot of videos made by http://www.seattlecoffeegear.com/.

This one is not perfect but you can see how thick and how long the crema lasts. I might try to get enough light to show you mine and I will let it sit so you can see how the crema acts.Click Here (www.youtube.com)

Ok, from reading all the comments I have to start with the elimination method.Thanks for the feedback guys, this is the fun even though my first viewing for you was not quite as expected.It usually don't leak from the handle, but good to know why it did it anyway.

But, I get to practice practice practice

Don't know how much beans costs in US, but here in Norway it cost at least 90kr for 250 grams approximately 11$

I know at first it is hard to judge pours, but really if you think that was a good pour you did not watch the right videos. Good videos show you how slow and thick the pours are and how different it looks from yours. When I was starting I spent about an hour on youtube and it really helped me and a lot of videos made by http://www.seattlecoffeegear.com/.

This one is not perfect but you can see how thick and how long the crema lasts. I might try to get enough light to show you mine and I will let it sit so you can see how the crema acts.Click Here (www.youtube.com)

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